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Hungry Girl Today: 1.15.15

WEEKLY WEIGH-IN

Beat that winter chill with a big bowl of soup! One makes a great snack or side dish, the other eats like a meal. Grab a spoon...


Roasted Winter Vegetable Chowder
1/6th of recipe (about 1 cup): 93 calories, <0.5g fat, 511mg sodium, 20g carbs, 3.5g fiber, 7.5g sugars, 3g protein -- PointsPlus® value 2*

This chowder is so creamy, yet there's no cream in sight... Just guilt-free deliciousness!

Prep: 15 minutes
Cook: 35 minutes

Ingredients:
2 cups butternut squash cut into 1-inch chunks (about half of a medium squash)
1 cup peeled carrots cut into 1-inch chunks (about 2 medium carrots)
1 cup peeled parsnip cut into 1-inch chunks (about 1 large parsnip)
1/4 tsp. black pepper
2 tbsp. all-purpose flour
1 cup chopped onion
1 tsp. chopped garlic
4 cups vegetable broth
1 cup fat-free milk

Directions:
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

Evenly distribute squash, carrots, and parsnip on the baking sheet, and sprinkle with pepper.

Bake for 15 minutes.

Flip veggies. Bake until softened and browned, about 15 more minutes.

Meanwhile, place flour in a medium bowl. Add 1/4 cup cold water, and whisk to dissolve.

Spray a large pot with nonstick spray and bring to medium-high heat. Cook and stir onion until browned, about 4 minutes. Add garlic, and cook until fragrant, about 1 minute.

Carefully add broth and flour mixture to the pot. Cook and stir until onion is soft, about 5 minutes.

Transfer half of the soup to a blender. Add milk, and half of the roasted veggies. Puree until smooth.

Return pureed mixture to the pot, along with remaining roasted veggies.

Return to medium-high heat. Cook and stir until hot and well mixed, about 2 minutes.

MAKES 6 SERVINGS




Cabbage Roll Stew
1/5th of recipe (about 1 1/2 cups): 267 calories, 4g fat, 634mg sodium, 35g carbs, 5.5g fiber, 22g sugars, 22.5g protein -- PointsPlus® value 6*

A comforting stew inspired by a comfort-food classic. It'll remind you of Mom's cabbage rolls, but it has way fewer calories...

Prep: 10 minutes
Cook: 35 minutes

Ingredients:
1 lb. extra-lean ground beef (4% fat or less)
1/2 tsp. each salt and black pepper
1 1/2 cups chopped onion
1 tbsp. chopped garlic
6 cups chopped cabbage (about 1 medium head)
One 14.5-oz. can diced tomatoes (not drained)
1 1/2 cups canned crushed tomatoes
1/2 cup jellied cranberry sauce
1/4 cup low-sugar grape jelly

Directions:
Bring a large pot sprayed with nonstick spray to medium-high heat. Add beef and 1/4 tsp. each salt and pepper. Cook and crumble until slightly browned, about 4 minutes.

Add onion and garlic. Cook, stir, and crumble until beef is fully cooked and onion has softened and become translucent, about 5 minutes.

Carefully add remaining ingredients, including remaining 1/4 tsp. each salt and pepper.

Add 3/4 cup water. Stir well, and bring to a boil.

Reduce heat to low. Cover and simmer, until cabbage has completely softened, about 20 minutes, uncovering occasionally to stir.

MAKES 5 SERVINGS




Hungry for More?

Homemade Chicken Soup Recipe
French Onion Soup Recipe
Mexican Taco Soup Recipe
More HG Soup Recipes



For links in this email, please go to:
http://www.hungry-girl.com/weighin/show/3147


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CHEW ON THIS:
If you feel like eating the opposite of soup, today (January 15th) happens to be National Strawberry Ice Cream Day. Spoon up some of the light stuff from Dreyer's/Edy's, weirdo...



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*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark. For more info on the new PointsPlus® program, visit weightwatchers.com.

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